Tandoori Naan/Naan without oven/Naan without tandoor/how to make naan in home/kulcha/homemade naan/garlic naan bread recipe/Kulcha restaurant style -No Tandoor, No Oven by roshniscuisine
Hi frndz…tandoori naan that to without tandoor yah u heard it right. Without tandoor,without oven u can make tandoori naan in home just using our simple tava and have this delicious,fluffy butter naan…just follow some trick and u can easily prepare this
Initially i was also making tandoori naan in oven…but when we shifted to another home the oven given by the agent is small in size…so not possible for me to bake 3 to 4 naans at a time…so i follow this process and believe me it is taking less time than oven
U can view the video recipe here
Table of contents
1:07 how yeast is proven
2:47 how to make tandoori naan on stovetop
Lets dig into the recipe
Preparation Time 10 min
Proofing Time 1 to 1.5 hrs
Cooking Time 3 to 5 min for each naan
Serving Persons 4
4 cups all purpose flour(APF) or maida
1 tbsp yeast
1 tsp sugar
1 cup hot milk
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp oil
1/2 cup curd
3/4 cup water
Salt to taste
Butter to spread on naan
First ass sugar to the hot milk and mix it well.
When it becomes lukewarm add the yeast to this,keep it for 10 min for proofing.
After 10 min yeast is activated.
In a big broad vessel take APF and add the rest ingredients(except butter) to this and mix well so that the oil is well incorporated with the maida.
Now add the activated yeast,mix well.
Add water little by little and knead to a smooth and soft dough.
After kneading put some oil and coat the dough so that the naan dough will not be dry.
Cover it some hot place minimum for 1 to 1.5 hrs for proofing.
After that it is double in size…
Take small portions from the naan dough and make dumplings as we are making for our normal roti,chapati.
Now dust with dry flour i.e maida,and roll it from all sides so that it is evenly thick.
The naan is little bit thicker comparing to roti.
After rolling this keep on a plate,and spread water on one side of naan.
Meanwhile heat the skillet or tava.
Place the water stick side of naan on tava so that it is properly sticked to tava.
After placing it,press from all sides with some holder so that when we keep the tava on stovetop the naan will not fall down(for safer side).
Here the flame should be low.
It is shown in below picture.
After sometime you can see little bubbles come up on naan.
Now the time to turn the tava and place it on stove top as shown in picture.
Make the flame to high and roll the tava from all over the naan so that it is evenly baked.
In this way we get the tandoor effect on our homemade naan.
After it is properly baked remove from the skillet and place on a plate.
Spread butter on this,your butter naan is ready to serve.
Have this with any masala gravy and curd…
Add the yeast to the lukewarm water so that it is properly proved.
If you add yeast to normal or too hot milk,then yeast cant be activated.
If your yeast is not activated,discard it and repeat the process again,otherwise the naan will not be fluffy.
By adding curd to the dough results the softness of naan.
For Facebook Link follow this